Preheat the grill to medium-high heat. If you’re using charcoal, allow the coals to burn halfway down. Rub entire outside of fish with olive oil. Next, generously season outside of fish with salt, pepper, oregano, and garlic. Spray completely with baker’s spray. Place on grill to cook.

Cook fish 10 minutes per inch of the thickness of the fish. (For example, a fish two inches thick should cook about 20 minutes or 10 minutes per side of the fish.) Turn after about 10 minutes and baste with olive oil and fresh squeezed lemons. Baste frequently for the next 10 minutes.

Remove carefully from grill. Place on large serving platter. If you need to add a bit more flare, accompany the fish with fresh sautéed spring vegetables. Don’t be afraid to squeeze more lemon on it!

Credit

Recipe by Chef George Reis of Ocean and 5 Point Public House Oyster Bar